Appetizers · By Jocelyn
White Bean Artichoke Dip
This dip is a charcuterie board's dream. It's creamy, it's light, it's herbaceous. I first made this for a picnic in the park with my roommate in Toronto. I fell in love with how easy and flavourful this dip was. This dip is ripe for experimentation. Try playing around with different herbs — basil or thyme or oregano — and different flavours, such as sundried tomato. I've recorded my favorite combo so far here.
Ingredients
- 1 can white kidney/cannellini beans
- 1 medium jar marinated artichokes
- 2–3 spoonfuls marinated artichoke oil
- Fresh basil
- ½ lemon, juiced
- 1½ tsp garlic salt
- 1 tsp pepper
- 1 tsp dried chili flakes
Method
- 1
Drain and rinse the white beans. Toss into a small food processor. Add the rest of the ingredients and blend to your desired texture. The dip can get as smooth as hummus if you keep blending. Ideally, chill before serving.
- 2
If you don't have a food processor, you can mash the beans with the back of a big chef's knife and chop the artichokes and herbs extremely finely. This creates a chunkier dip, which is nice too.
A note from Jocelyn
Drink/wine pairing: White wine or a light red wine.
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